1-Preheat your oven: Preheat your oven to 325°F (170°C). Line a 7-inch round springform or cake pan with parchment paper, ensuring it rises at least 1 inch above the pan edges. This parchment collar will help the cake rise without sticking.

2-Separate the egg whites: Separate the egg whites from the yolks carefully. It’s important that no yolk gets into the whites, as even a small amount of fat can prevent proper whipping.

3-Beat the egg whites: In a clean, dry bowl, beat the egg whites with salt until stiff peaks form. You’ll know they’re ready when you can turn the bowl upside down and the whites don’t slide out. This is what gives the cake its cloud-like texture.

4-Beat the egg yolks and sugar: In another bowl, beat the egg yolks and sugar until pale and fluffy. This will take about 3-5 minutes with an electric mixer or about 8-10 minutes by hand.

5-Add the Greek yogurt and vanilla: Add the Greek yogurt and vanilla to the yolk mixture, mixing well until smooth and creamy.

6-Stir in your chosen starch: Stir in your chosen starch (or starch combination) until fully combined. The mixture will be quite thick at this point.

7-Fold the egg whites into the yolk mixture: Now for the crucial step: gently fold the egg whites into the yolk mixture in thirds. Use a spatula and a light touch, cutting down through the middle, scooping along the bottom, and folding over. Avoid overmixing, which will deflate the egg whites and result in a denser cake.

8-Pour the batter: Pour the batter into the prepared pan, tapping gently on the counter to release any air bubbles.

9-Bake the cake: Bake for 40-50 minutes until the edges are browned and the center is set but still slightly springy to the touch.

10-Cool and remove the cake: Let the cake cool in the pan. Once cooled, lift the cake using the parchment and gently peel off the paper.